This Is The Spicy Southern Deviled Eggs Recipe You’ve Been Looking For

Oh hi. Today we are getting crazy with spicy southern deviled eggs. These delicious deviled eggs are spiced up with hot sauce and chopped jalapeños. A sure treat for anyone who loves deviled eggs!

Southern deviled eggs are the kind of dish that disappears from the table faster than you can say potluck.

I first tasted a spicy twist on deviled eggs at a church homecoming when I was a teenager. There was a long table covered in every kind of casserole and dessert imaginable, but the deviled eggs caught my eye. I took one bite and realized someone had slipped a little heat into the filling. It wasn’t overwhelming, just enough to perk up that creamy, tangy bite I loved. Years later, I found myself craving that flavor and recreated it with jalapeño and Wickles relish, which has that perfect spicy-sweet kick. Now it’s my go-to version when I want to surprise folks with a familiar dish that feels just a little more exciting.

Skip to My Special Recipe!

Why This Southern Deviled Eggs Recipe Works

These deviled eggs are made with the ingredients used in traditional southern deviled eggs: mayo, mustard, relish and paprika. In addition to the traditional ingredients, I added chopped jalapeños and a dash of hot sauce to make these eggs spicy! They aren’t super spicy deviled eggs so you can enjoy them even if your palate typically doesn’t prefer spicy foods. WIN!

These spicy southern deviled eggs are super easy to make and are full of bold flavor, thanks to the jalapeños, hot sauce and sweet and spicy relish. I used Wickles relish but if you can’t find that, sub with your favorite sweet relish.

Serve these deviled eggs at parties, on game day or at baby showers!

Ingredients for Southern Deviled Eggs

Here’s everything you need to make these deviled eggs at home:

• 6 large eggs
• ½ tablespoon finely chopped jalapeño
• 3 tablespoons mayonnaise
• 2 teaspoons Wickles relish (or any spicy sweet relish)
• 1 teaspoon spicy brown mustard
• 1 teaspoon hot sauce
• Sliced green onion and paprika for garnish

Wickles relish is the ingredient that gives these deviled eggs their unique twist. It’s spicy, sweet, and tangy all at once, which livens up the creamy filling. If you can’t find Wickles, another spicy sweet relish will work just fine. Make sure the jalapeño is finely chopped so it blends smoothly into the filling and doesn’t overpower any bite. A good mayonnaise and spicy brown mustard round everything out with richness and tang.

Step-by-Step Instructions for Southern Deviled Eggs

1. Hard boil the eggs, peel, and allow to cool completely. An ice bath after boiling makes peeling easier and helps avoid cracks.
2. Once the eggs are cool, slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
3. Add the chopped jalapeño, mayonnaise, Wickles relish, spicy brown mustard, and hot sauce to the yolks. Mash and mix until the filling is smooth and well combined.
4. Spoon or pipe the filling back into the egg whites, dividing evenly between all halves. A piping bag or small plastic bag with the corner snipped off can make this step neater.
5. Garnish with sliced green onion and a sprinkle of paprika for color and extra flavor.

How to Serve Southern Deviled Eggs

These deviled eggs fit into almost any menu, which is part of their charm. They show up at Easter brunch alongside ham and hot cross buns. They sit on summer picnic tables next to fried chicken and potato salad. They even work as a simple appetizer for holiday dinners when you need something that looks special but doesn’t require hours of prep.

For presentation, a deviled egg tray is helpful since it keeps the eggs from sliding around. If you don’t have one, line a platter with lettuce leaves or herbs and nestle the eggs on top. The green onions and paprika already add color, but you can sprinkle on fresh dill or chives for an extra pop of freshness.

These pair beautifully with barbecue, grilled meats, or hearty salads. Serve them chilled straight from the fridge so the filling stays firm and refreshing, especially on warm days.

How to Store & Reheat Southern Deviled Eggs

Deviled eggs are best eaten cold, so reheating isn’t necessary. Instead, focus on proper storage to keep them fresh and safe.

Store assembled deviled eggs in an airtight container in the refrigerator. If possible, keep the filling separate and pipe it into the egg whites right before serving. This keeps the whites from absorbing moisture and becoming soggy. Either way, aim to eat them within two days for the best flavor and texture.

When transporting to a potluck or picnic, use a deviled egg carrier or line a shallow container with paper towels to keep them in place. Add garnishes like green onions or extra paprika right before serving to keep them looking vibrant.

Substitutions & Variations for Southern Deviled Eggs

This recipe is flexible, so you can adjust the heat and flavor to suit your crowd.

If you want a milder version, leave out the jalapeño and use regular sweet relish instead of spicy. For folks who love spice, double the jalapeño and swap paprika for cayenne pepper to bring up the heat.

You can also mix in extras to make them your own:

• Crumbled bacon for a smoky-salty bite
• Fresh dill or parsley for a herbal note
• A sprinkle of smoked paprika for depth

For a Cajun spin, use Creole mustard or add a pinch of Tony Chachere’s seasoning to the filling. The basic method stays the same, so you can experiment without worrying about changing the texture.

FAQs About Southern Deviled Eggs

Here are some straightforward answers to the most common questions I receive about this deviled egg recipe.

Can I make Southern deviled eggs ahead of time?

Yes, but for the best results, prepare the components separately. You can boil and peel the eggs and make the filling up to a day in advance. Store the whites and filling separately in airtight containers, then fill the eggs shortly before serving. This keeps them fresh and avoids any watery texture.

How do I keep the deviled egg filling from being lumpy?

Make sure the yolks are fully cooled before mashing. Use a fork or press them through a fine mesh sieve for the smoothest texture. Chop the jalapeño finely so there are no large pieces interrupting the creamy filling.

Can I double this Southern deviled eggs recipe?

Absolutely. This recipe easily doubles or triples for larger gatherings. Just keep the same ratios and adjust the seasoning to taste as you scale up. Using a stand mixer can help when making bigger batches.

What kind of relish works best for Southern deviled eggs?

Spicy sweet relish is ideal for this version because it balances heat and tang. Wickles is my favorite, but if you prefer a milder flavor, classic sweet relish works too. Dill relish is another option for those who like more tang and less sweetness.

Are Southern deviled eggs always spicy?

No, not all versions include heat. Many Southern recipes are mild and focus on creamy, tangy flavors from mayonnaise and mustard. This recipe adds spice for those who enjoy it, but you can easily tone it down to suit your family’s taste.

Spicy Southern Deviled Eggs

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

These delicious deviled eggs are spiced up with hot sauce and chopped jalapeños. A sure treat for anyone who loves deviled eggs!

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Ingredients

• 6 large eggs
• ½ tbsp finely chopped jalapeño
• 3 tbsp mayo
• 2 tsp Wickles relish (or any spicy sweet relish)
• 1 tsp spicy brown mustard
• 1 tsp hot sauce
• Sliced green onion and paprika for garnish

Instructions

1. Hard boil the eggs, peel and allow to cool.
2. Once the eggs are cool, slice in half lengthwise and place the yolks in a mixing bowl.
3. Add the jalapeno, mayo, relish, mustard and hot sauce to the mixing bowl with the egg yolks. Mix well.
4. Fill each egg with the egg yolk mixture. Be sure to distribute evenly (see notes).
5. Garnish with sliced green onion and paprika.

Notes

For filling the eggs: I filled up a ziplock bag with the egg yolk mixture, cut a small section out of a bottom corner of the bag and squeezed the mixture into each egg. I start conservatively and fill each egg with a small amount of the mixture and then add more to each egg until all are filled evenly and all of the mixture is used.

Nutrition information calculated using My Fitness Pal and is an estimate.

Nutrition Information:

Yield: 6 Serving Size: 2 eggs
Amount Per Serving: Calories: 97 Total Fat: 7g Carbohydrates: 1g Protein: 6g

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